Parmesan Herb Faux-Zotto

Crazy name, true. Fabulous dish, yes!
Morgan is here with us this weekend. He's now 18. The last time I 'attempted' to serve cauliflower when he was here I made twice baked cauliflower casserole. You'd have thought he was having a seizure or something the way he acted when the serving spoon filled with warm, cheesy cauliflower goodness headed towards his plate!
This time was different. He looked at it. He smelled it. He smiled. He tasted it. He savored it. He went NUTS about it! Hearing his description was like winning a cooking show! He said the consistency, texture and flavor was incredible!
That, coming from an eighteen year old ... I'll take it!

INGREDIENTS:
1 large head of cauliflower
2 tablespoons Rosemary Infused Olive Oil
1 teaspoon chopped Garlic
6 fresh leaves of Lavender plus the buds off a large stalk
2 tablespoons Butter
1/2 cup Half & Half
1/2 cup Parmesan Cheese (grated)
Sea Salt
Fresh ground Pepper

DIRECTIONS
1. Wash cauliflower and cut it into small pieces. In a food processor, pulse the cauliflower into the size of rice grains.

2. In a heavy pan, heat olive oil, adding salt and pepper and garlic. Sautee garlic until it's golden and aromatic. Add cauliflower, mixing well, to coat evenly.
3. Add lavender and more salt and pepper to taste. Reduce heat, cover and allow to cook for 5 -7 minutes.

4. Add half and half, butter and parmesan cheese. Mix well and cover. Allow to cook an additional 5 - 7 minutes.

 After the liquids have thickened ...

5. Serve and enjoy!

RECIPE: Thanksgiving Dinner Trader Joe's Style

Every year of my life I have had Thanksgiving dinner with my family in Tennessee. Well, all but a couple of years when we were flying there on Thanksgiving Day. This year we are at home in California. Since I've always been in Tennessee, we've always spent the day with my family. My sister-in-law wasn't there this year either. Her daughter just gave birth to a beautiful baby earlier this week, so she's at their home helping them. She said this was the first time in 27 years she's not been with our family, too. Not to mention this was the first Thanksgiving without my dad. Anyway, we will be getting together soon, so we'll make up for lost time then. Dad definitely was the glue that held our family together. I miss you, dad.

So, with many changes in traditions, it's time to try new things and start our own traditions. Conrad and I talked over options of what to do for Thanksgiving dinner and we quickly ruled out making reservations at local restaurants. We discussed ordering a meal from a local restaurant or grocery store and quickly ruled that out, as well. We ended up cooking at home. We bought a 12 pound turkey ...

 I rinsed it, dried, it, put salt, pepper, fresh sage, rosemary and thyme inside, along with the neck and the organs and a slices sweet onion … 

 I also placed a couple of slices of bacon inside the cavity, as well. I rubbed the skin with olive oil, then generously salted and peppered the skin.

 I added a few more fresh herbs … 

 Then covered the bird in BACON! I had preheated the oven to 500°, so I put the bird in for 30 minutes before reducing the temperature to 350° for the duration of the roasting time. As you know, cooking time varied by oven and size of the bird, but it's done when the temperature reached 161 degrees in the thickest part of the breast. After it's done, take the bird out of the oven, place it on a large platter, cover it with foil and let it rest for 30 minutes before carving. 

While the bird was roasting I made dressing. Some folks call it stuffing, but I grew up calling it dressing.  I had never tried Trader Joe's Thanksgiving dinner fixin's before, but I will definitely use them again. To sum it up in one word … DELICIOUS!!!

I added a few of my own ideas to their stuffing mix recipe, including a pound of sage sausage, chicken broth instead of water for a richer flavor, and an egg to hold it together better.
First you empty 4 cups of water (or broth), 4 tablespoons butter, and the seasoning mix packet into a sauce pan and bring to a boil. Stir often and let it gently boil for 3 - 5 minutes. I let it go 6.

 Fry the sausage … 

 Oh, and I added poultry seasoning! What stuffing/dressing is complete without it!

 Ready to go in the over … 350° for 50 minutes.

Yum! Finished product!

We also had grilled asparagus with olive oil, fresh thyme, salt, pepper, and fresh grated parmesan. In the background there's a triple crock pot with mashed potatoes for Conrad, mashed sweet potatoes for me, and Trader Joe's turkey gravy in the third one. 

Ding! And, the bird is ready! The bacon kept it moist, golden brown, and crispy skin with tender meat throughout!

Conrad made his famous deviled eggs, too. We splurged a little by having the dressing, a small piece of homemade rosemary bread, and cranberry sauce … Also from Trader Joe's. 

The table is set and dinner is served!

 Definitely a member of the clean plate club tonight!

RECIPE: Fresh Kale Salad

INGREDIENTS:

• 1 bunch kale, remove the center stem
• 1 medium size fresh lemon, for freshly squeezed juice
• 1/4 cup Certified Extra-Virgin Olive Oil, you can also you lemon flavored olive oil
• 5 to 6 cloves garlic minced
• 1/2 teaspoon or to taste sea salt
• 1/4 cup slivers, chopped or sliced unsalted almonds
• 1/4 cup fresh aged Asiago, Parmesan and Romano Cheese

DIRECTIONS:

1. Wash kale leaves thoroughly, dry or use salad spinner, then remove center stem and chop up.
2. Using a medium size bowl , add lemon juice, olive oil, minced garlic & salt, mix well.  Add kale leaves to the marinade/seasonings.  With your hands work all the marinade into the kale. Massaging the kale leaves ensures coverage and helps to tenderize.  Let stand for 30 minutes.
3. Before serving add almonds and cheeses and toss...  Keeps for 2 days in the refrigerator. 

 Nutritional information on Kale:
http://www.webmd.com/food-recipes/features/the-truth-about-kale

RECIPE: Moroccan Marinated Pork Tenderloin

I often refer to Gavan Murphy's website for cooking adventure ideas. Two of my favorite dishes from his website are Orange-Ginger Pork and Moroccan Marinated Chicken. I decided to see how cooking a pork tenderloin would be with the moroccan marinade. The results? OUTSTANDING! I'm glad I doubled the recipe because now we'll have enough for several meals.
I paired it with some stuffed roasted zucchini. Excellent stuff!
***Please note***The meat must marinate for 4 hours, so there is preparation that needs to be done in advance.
MOROCCAN MARINATED PORK TENDERLOIN

INGREDIENTS:
1.5 pound pork tenderloin


Marinade:
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
1 1/2 teaspoon ground Cumin
1 1/2 teaspoon groung Coriander
2 teaspoons ground Cinnamon
1 teaspoon Sea Salt
2 teaspoons Lemon Pepper
1 teaspoon organic Agave

DIRECTIONS:

Preparing/marinating the pork ...
Combine the marinade ingredients together and blend well. (I used my immersion blender) Taste and set aside.
Preheat large skillet on high heat. Lay pork on foil or a paper towel then sprinkle with sea salt and black pepper. Add 1 tablespoon olive oil to hot pan, then add the pork to sear all sides. This should take 2 or 3 minutes per side. 

Once all the pork is golden brown, add it to the marinade and refrigerate for at least 4 hours.

Baking the Tenderloin ... 

***Allow the meat to return to room temperature to insure even cooking.***
Preheat oven to 400 degrees.
Place tenderloin on a foil-lined baking dish and place in oven. I doubled this recipe and it took 35 minutes, so be sure to start checking for doneness at about 20 minutes. 

I used my meat thermometer and checked the thickest part of a meat.  At 25 minutes the inside temperature of the pork was 139 degrees, so I returned the dish back to the oven for 10 more minutes. If you're checking with a meat thermometer you want the internat temperature to be 155 degrees.

Remove the dish from the oven and allow the meat to 'rest' for at least 3 minutes. This allows for the juices to be reabsorbed back into the meat for maximum juiciness.

RECIPE: Herbed Parmesan Crisps

There are times when nothing but some crunchy, salty, crispy snack will do. I had one of those cravings the other day. I remembered making parmesan "chips" several months ago, so I decided to experiment ... again. I'm pretty sure this will be a repeat performance snack over and over again in our household ... I hope you will agree!

INGREDIENTS:
1/2 cup Fresh grated (not shredded) Parmesan Cheese
your favorite herbs (pepper, dill, italian seasonings, greek ... You choose!)
Olive Oil spray
DIRECTIONS:
1. Preheat your oven to 400 degrees.
2. Spray a light coat of olive oil on a cookie sheet. If you have a Silpat, use it. They work great for this!
3. Spoon 1 tablespoon of parmesan cheese on the pan, spreading it fairly thin. Repeat until you don't have any more room on your pan - Be sure to leave at least 1 inch between the crisps in all directions. (I also made some about the size of a half-dollar for snacking. They were wonderful, too!)
4. Lightly sprinkle the parmesan with your favorite seasonings. I ised a Greek seasoning, Italian seasoning, and Trader Joe's 21 Seasoning Salute. No need to use any salt as the parmesan will be plenty salty without any extra.

5. Bake on the center rack for 3 - 5 minutes. Be sure to watch them and pull the out when they are light golden brown. They will continue to pop and sizzle for a short time after you remove them from the oven.

 (The little crumbly bits are great as seasoning on salads, so don't throw them away!)

6. Repeat process until you have as many as you need/want. Trust me ... They will go fast!

They are wonderful served with salads or spicy dishes!

RECIPE: Green Soup

I saw a recipe for green soup that looked very healthy and easy, but there were several vegetables we don't care for in the list of ingredients, so I decided to improvise. I'm glad I did because this soup IS easy, healthy and VERY tasty!
GREEN SOUP

INGREDIENTS:
1/4 cup Olive Oil
2 large bunches of Broccoli
1 large bunch of Asparagus
6 cups Spinach
6 cups organic Chicken Broth (I substituted Wildtree Chicken Bouillon Soup Base and water)
Sea Salt
Pepper

DIRECTIONS:
1. Wash and chop vegetables.

2. Put olive oil in a large deep soup pot, turning heat to medium-high.
3. Put asparagus in the pot and allow the pieces to soften. Watch and stir often, as you don't want the asparagus to brown.

4. Add broccoli pieces all at one time. Allow them to soften - about 2 - 4 minutes. 

5. Add 2 cups of organic Chicken Broth and cook for 10 minutes.
6. Add remaining chicken broth and cook another 5 minutes.
7. Add all the spinach and cook an additional 3 - 5 minutes.

8. Turn flame/heat off and add sea salt and pepper to taste. 

9. Transfer the soup into a blender (2 cups at a time) and puree soup. Pour pureed soup into a large pot and continue until all the soup has been pureed.
10. Taste. Season, as needed. Other seasonings may be added, but it's recommended to add any extra seasoning per bowl rather than seasoning the entire batch.
Serve and enjoy!

The photo below has been added since the original post. I just wanted to show the soup with our dinner the following evening. Left over Vegetable Breakfast Casserole, a baked acorn squash and a steamed artichoke. Yes, we're definitely eating our veggies! (Dessert was blueberry sorbet!)

**This soup freezes well and can be doubled. Be sure to cool completely before storing it in containers.